It doesnt taste like 'mostly water' when youre eating a fat, ripe strawberry, but. Thats because fresh fruit is mostly water. Try using less and the fruits flavor simply wont come through. Theres just nothing there to keep all that water in check. Similarly, low-fat cream cheese has been known to produce thinner frostings when a recipe calls for standard cream cheese. Dump a few cups of fresh fruit purée into a basic buttercream, and what youll have is soup. Generally, there will not be much difference between frosting made with 2% milk and whole milk, but if a recipe calls for half-and-half or heavy cream, do not substitute milk in its place.
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